With the crunch of fennel and walnut and little jewels of pomegranate, this salad is just as good to look at as it is to eat. Rather than feta, for this I prefer I use a firm white sheeps’ milk cheese from Wales, which is reasonably similar to graviera or myzithra. You could also use a young pecorino.

Ingredients

Quantity

Ingredient

250g

bitter salad leaves, radichio, spinach, cos, watercress or rocket all work well

handful

walnut pieces

2

spring onions, finely chopped

50g

fennel, finely sliced or shaved with a grater or potato peeler

2 tablespoons

roughly chopped dill

1-2 tablespoons

extra-virgin olive oil

1 teaspoon

lemon juice

4 tablespoons

pomegranate seeds

75g

hard white sheeps’ milk cheese

Method

Place the salad leaves, walnuts, spring onions, fennel and dill in a serving bowl or on a platter.

Whisk the olive oil and lemon juice together and drizzle over the salad. Toss gently.

Scatter over the pomegranate seeds and, using a potato peeler or grater, shave thin slices of the cheese over the top. Serve immediately.